Diabetic Living Australia - July-August 2018

GINGER ORANGE

CHEESECAKE

PREP TIME: 25 MINS

(+ 1 HOUR 45 MINS COOLING

AND 4 HOURS CHILLING)

COOK TIME: 2 HOURS

SERVES 12

(AS AN OCCASIONAL DESSERT)

625ml (21/2 cups) warm water

340g light cream cheese,

at room temperature

110g (½ cup) caster sugar or

granulated sugar substitute

1 tsp finely grated orange

zest

2 Tbsp fresh orange juice

1 Tbsp plain flour

½ tsp vanilla essence

1⁄4 tsp ground ginger

125g (½ cup) light sour cream

3 x 60g eggs, lightly whisked

2 blood oranges, skin and white

pith removed, sliced

1 Lightly coat the bottom

and side of an 18cm (base

measurement) springform tin

with cooking spray. Loosely

crumple three pieces of foil into

5cm balls. Place in a round slow

cooker (see Cook’s Tip). Pour

water into cooker with

the foil balls. Set aside.

2 Using electric beaters beat

the cream cheese, sugar, orange

zest, orange juice, flour, vanilla

essence and ginger on medium

speed until combined. Add sour

cream and beat until smooth.

Add eggs and beat on low

speed until just combined.

Pour filling into springform

tin. Cover with foil. Place tin on

top of foil balls in slow cooker.

3 Cover and cook on high-heat

setting for 2 hours, or until centre

of cheesecake is set. Cool in tin

on a wire rack for 15 minutes.

Using a small metal spatula,

loosen cheesecake from sides

of tin. Set aside for 30 minutes.

4 Remove sides of tin and set

aside on a wire rack for about

1 hour or until completely cool.

Cover loosely with plastic wrap

and place in fridge for at least

4 hours, to chill. To serve, top

with orange slices.

COOK’S TIP

Before you embark on this recipe,

first check to make sure that your

springform tin fits inside

your slow cooker.

FRUIT COMPOTE
WITH GINGER
PREP TIME: 15 MINS
COOK TIME: 6-8 HOURS (LOW)
OR 3-4 HOURS (HIGH)
SERVES 12 (AS A DESSERT)

3 medium ripe yet firm pears,
peeled, core removed,
cut into 5cm pieces
450g can pineapple chunks
in natural juice, undrained
140g (¾ cup) dried apricots,
quartered
60ml (1/4 cup) fresh orange juice
2 Tbsp brown sugar or
granulated sugar substitute
1 Tbsp cornflour or
gluten-free cornflour
½ tsp ground ginger
300g (2 cups) frozen pitted dark
sweet cherries, defrosted
15g (1⁄4 cup) flaked coconut,
toasted (see Cook’s Tip)
45g (1⁄4 cup) macadamia nuts
or pecans, chopped and
toasted (see Cook’s Tip)

1 Put pears, pineapple, apricots,
orange juice, sugar, cornflour and
ginger in a slow cooker.
2 Cover and cook on low-heat
setting for 6-8 hours, or for 3-4
hours on high-heat setting. Stir in
cherries. Set aside for 5 minutes.
3 To serve, top each serving with
flaked coconut and nuts.

COOK’S TIP
You can toast the coconut
and nuts on a baking tray in
an oven preheated to 170°C
(fan-forced) for 5-8 minutes,
stirring once, or until
lightly toasted.

All-in-one cookers

Also on the market, all-in-one cookers come in a variety of brands

and functions with just the touch of a button. These functions

commonly include rice, porridge, risotto, sauté, soups, pressure and

slow cooking. Some all-in-one cookers have the option of a low- and

high-heat slow cook, and if you are buying one of these, this feature

is the one to look for. They can cook quicker than a normal slow

cooker – so you may need to adjust the times accordingly.

You may find it’s best to cook on a low-heat setting for baking

and desserts that require a high-heat setting in a regular slow

cooker. The best thing to do would be to look at a similar recipe

in the recipe booklet that comes with your cooker.

54 JULY/AUGUST 2018 diabetic living

slow cooker